Monday, February 23, 2015 at 12:00AM
Melissa in Breakfast, Main Dish, Meat, Secret Recipe Club

Welcome to the February edition of the Secret Recipe Club Reveal Day! This month, I was assigned to Sew You Think You Can Cook, written by Lauren. Lauren is an aerospace engineer who lives in Ohio with her husband and her baby boy. She has a ton of awesome recipes, and as her blog title suggests, she also posts a bunch of her amazing quilts, along with tutorials. She is so talented, you really need to check out her quilt blocks! They are all beautiful, but my favorite is the half-square triangles. Maybe some day I’ll be brave enough to tackle it, but for now, I’ll just stick to getting comfortable with basic sewing. As for the recipe, this month I chose something a little outside the box for us. While Joel and I are both from NY, born and raised, we decided to try a southern classic. While even Lauren says that this isn’t a “traditional” biscuits and gravy recipe, she has southern roots, so I knew this had to be good. Plus, with an ingredient list so short, it was really hard not to give it a try. Let me tell you, this was by far the best decision I could have made! We absolutely loved this dish. I made this for breakfast before a day of skiing, and it was the perfect stick-to-your-ribs type of meal that kept us full until lunch. Thanks for the delicious peek into southern cuisine, Lauren!

3 links Chorizo Sausage, casings removed2 tablespoons Flour2 cups Milk*(I used skim and ended up needing to thicken with cornstarch, so I recommend using 2% or whole milk)

In a large skillet, brown the chorizo, breaking up the pieces with a wooden spoon. Once cooked through, use a slotted spoon to remove the chorizo and let it drain on a plate lined with a paper towel. Without draining the skillet of the fat, whisk in the flour to make a rue. Add the milk and whisk continuously over medium heat until the mixture thickens to a gravy consistency, about 5 minutes. This was the point where I realized it was not thickening to my desired consistency because I used skim milk, so I put a teaspoon of cornstarch into a small bowl and added a little bit of the milk from the skillet, stirring into a slurry, then added the mixture back into the skillet and whisked until thickened. When the gravy has thickened, add the chorizo back to the skillet and stir to combine. Spoon the mixture over biscuits (I used these).